As the summer growing season would end, my mom would make fried green tomatoes. During the summer, she wanted the ripe tomatoes to can, freeze and eat. However, as the season shortened, she would use the green tomatoes to dill, fry and even can to make fried green tomatoes in the winter.
She always made them with a simple flour dredge. Although I liked hers, I now have my own version that includes one of my newer loves, Panko bread crumbs. You may be thinking my recipe is different because I learned the best way to make them because I now live in the South…well, it is not true. The only thing I have learned from living in the South is there is no best way to make fried green tomatoes; there are lots of ways to make fried green tomatoes.
I did not include it in the recipe, but I often add a little salt to the tomato slices before I put them in the milk mix. I then slightly reduce the amount used in the bread crumbs.
I like to have a dip or sauce with the tomatoes… One idea is 1/4 c. Miracle Whip, 1 Tbsp. sour cream, 1 tsp. sugar, few drops hot sauce, 1/2 tsp. paprika